- Serves: makes 1 cake
- Cook Time: 50 minutes
- Prep Time: 20 minutes
- Effort: easy
For the cake:
- 175 g butter
- 175 g caster sugar
- 2 lemons, 2 zested and 1 juiced
- 3 large eggs
- 160 g self-raising flour
For the drizzle:
- 1 lemon, juiced
- 2 tbsp elderflower cordial
- 110 g caster sugar
Tips and Suggestions
The topping is designed to be crunchy if you dont fancy the crunch heat the drizzle gently in a small pan until the syrup clears and then pour slowly over the skewered cake.
1. For the cake: Preheat the oven to 180C/160C fan/gas mark 4 and line a 2lb loaf tin with greaseproof paper.
2. Cream together the butter and sugar until light and fluffy. Add the lemon zest and mix until evenly combined. Add the eggs a little at a time, beating well after each addition until the mixture is light and fluffy again.
3. Fold in the self-raising flour until the cake mix is even and finally stir through the juice of 1 lemon dont worry if the mixture curdles, the acidity from the lemon juice will often do that.
4. Fill the loaf tin with cake mixture. Level the top roughly with the back of a spoon and bake in the oven for 50 minutes. Do check the oven after 35 minutes and if the crust is going very dark, cover it with a sheet of foil for the remaining baking time.
5. For the drizzle: Mix together the drizzle ingredients, stirring well to combine. The sugar will still be granular in the mixture. When the cake is still warm, keep it in the tin and using a skewer prick holes right across and all round the top of the cake aim to go three quarters of the way through the cake, not right to the base. Lots of holes are needed for the syrup to soak the cake evenly.
6. Now spoon the drizzle over the top of the cake slowly, allowing it to run down the skewered holes before adding another spoonful. Make sure you evenly cover the entire top of the cake until all the drizzle has been added. Set aside for the cake to cool completely and then remove from the tin and serve.
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